Bossa

On the bluffs of the Missouri River Valley about 40 miles northwest of Kansas City, MO, Green Dirt Farm stands on steep rolling hills overlooking the countryside. Farmer Jacqueline Smith and cheesemaker Sarah Hoffman have owned and operated the farmstead creamery here since 2002.

Jacqueline and Sarah specialize in sheep’s milk cheeses, yogurt and grass-fed lamb, focusing all the while on sustainability and high quality.

Because of the steepness of the land and the erodible nature of the soil, the ground at the farm is best suited for permanent pasture. Jacqueline and Sarah make sure that animals rotate pastures every 12-24 hours to ensure nutritious, diverse grazing and to prevent soil erosion. No synthetic chemicals, pesticides, or hormones are used on the farm, and antibiotics are used only to treat animals if they’re sick. Green Dirt Farm has also invested in renewable energy sources, including solar power and wind electricity generation.

Bossa is one of America’s very few washed-rind sheep’s milk cheeses. During an aging of at least six weeks, the small wheels are turned and washed with a brine solution daily. Reaching their peak at about 10-12 weeks, the wheels develop a cream to orange-colored rind and a gooey, almost spoonable texture (especially in the fall, when the sheep’s milk is very rich).

Tasting Notes

With an aroma described as “gloriously funky,” Bossa has a meaty flavor overlaid with tones of floral honey nectar.

Pairings

It pairs well with Champagne, hoppy beers, dessert wines, fruit compotes, good bread and charcuterie.

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